American reacts to ICONIC German Food
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- čas přidán 21. 11. 2023
- Thank you for watching me, a humble American, react to the best German food
Original video: • The BEST German Food -...
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No, we don't dip our pretzels in nacho cheese. We have something better to dip it in: Obatzda. It's made from ripened French soft cheese, butter, onions and spices.
oh god now I'm hungry! I need to go back to Germany soon!
Oh Yes, obatzda! Bread or Breze with Obatzda is the best thing
Although German I've never heard of "Obatzda"! Oder wie hieß das?😂 I come from NRW, the Ruhrgebiet, but I've lived maaany years in the north, in Hamburg and really, I only ate Brezel or pretzels once. Just to underline that this Germany is not Germany everywhere. Edit: in Hamburg we don't eat Brezel, we eat FRANZBRÖTCHEN!😂😂
@@Winona493obatzda ist was typisch Bayerisches :) eine Art Käsecreme (?)
@@DeliciousfoodofficerDanke! Wo kommt der Name her? Klingt iwie polnisch....?
Ryan: "Nobody walks here."
Also Ryan: "It's a wonder how you guys are thinner than Americans."
we dont eat that huge amounts of sugar
@@holzvonobi1851 and even the REALLY sweet things only have sugar in it and not this incredible unhealthy corn sirup!
@@Chauldron AND what we call REALLY sweet is standard sweet in the US. A little sweet here isn't at all sweet there.
One thing got overlooked ... "Kassler" is also a super tasty slice of pork, which would make it on my favorite list.
yeh smoked pork chop aka Kassler with sourkraut and mashed potatoes with roasted onions. 🚀🚀🚀
@@JohnDoe-rm1kw Damn you got my mouth watering.
mmmh kassler🐺🤤
Sauerkraut can be understood by simply translating it. It means „sour cabbage“, and that‘s what it is. It is white cabbage which was fermented to conserve it. Before freezers and international shipping, if you wanted to eat something in the winter, you would have to pickle or ferment it. And cabbage was the go to option: It was easy to ferment and widely available, as it was cheap and easy to farm. And so it became a staple of german cuisine.
German Kimchi.
as a German I can say its disgusting^^
…a hint of pineapple does wonders….but nearly all the food shown is more or less from the southern parts…great stuff, but by far not all of the specialities. Taste „Franzbrötchen“ , a kind of cinnamon rolls, „Labskaus“, a very special sailors dish….and many more….just enjoy…
serve with Bratwurst, mustard and potato :D
The gift from slavic farmer tribes to germanic hunter tribes
Jäger (german) = Hunter (english)
And again to explain to an American who has no idea about beer: Beer that is freshly tapped must have foam on top, because that is a sign of quality for freshness. Foam also protects the beer from too much oxygen, which makes it bitter.
Foam also shows that the whole tapping process is clean, including the glass. Well, thats finally a part of the quality.
was reimt sich auf jäger
Ärger
@@trythis2006
Jägerschnitzel is what you get when the deer won.
@@huehnerschreck751 don't spread fakenews to the Amis ;-)
So yeah, "Jägermeister" = Hunt master ('s drink); "Jägerschnitzel" = Schnitzel hunter's style (mushrooms are associated with forests)
Giving little kids a Brötchen to gnaw on is a standard parenting hack in Germany. I remember when my dad picked me up from Kindergarten in the afternoon, we always went to the store down the street and got me a fresh Brötchen, which I then nibbled on on our way home.
Did the same with my daughters but my youngest one always chose a cucumber instead lol Strangers were always fascinated and commented on it
Meine wollten immer eine Laugenstange oder ein Hörnchen
It simply works!
Not only with children. If you want to shut up someone and/or keep them busy, give them food! You can't complain while you're chewing. Even the ancient romans did know that.
Same here in Czech republic. Brötchen/Semmel or Hörnchen. :)
Haha, yeah. In my case, that once ended in my aunt adressing my mom in a very seriously calm manner with "you know, he isn´t breathing any more right now." Because I, at that point blue in the face and flaining around, had stuffed the entire roll down my throat without taking a bite.....I am fine, btw, they got it out in time. It´s almost 40 years ago now. i am fine.
The "whipped cream" on the beer is foam, it's also called the "foam crown" or "flower" - and at some places in Germany it is considered an art form to achieve the perfect foam crown
5:30 No, the Jägerschnitzel sauce doesn't have liquor in it. The word Jäger means hunter, so the dish literally translates to "hunter's schnitzel" or Schnitzel prepared in hunter's style. You know, because hunters go into the forest and shoot the mushrooms for the sauce ;-). It used to make more sense way back in the old times when they used assortments of different kinds of forest fungi that would actually be gathered in the forest for the sauce, instead of just cheap cultivated mushrooms that have never seen a forest. The liquor you mean is called "Jägermeister" (= hunt master), but doesn't have anything to do with the sauce.
Also, the Jägerschnitzel in the East is something completely different
..nor is it really a mushroom cream sauce. That exists too but is lighter in colour. Although there's lots of variations, the "Jägersosse" usually has a brown grawy like sauce as a base. A cram sauce does not.
@@535phobosMy Dad was so disappointed the first time he ordered a Jägerschnitzel while visiting me in NRW. The next day we bought Jagdwurst... ;)
@@535phobos A thick slice of sausage "Jagdwurst", breaded and fried. Usually with tomato sauce to make it taste like anything at all. :)
Hunt-Master .. yes, no, is clear 🤣🤣ROFLMAOQWERTZ
The reason German bread is less fattening than American bread is that American bread is loaded with sugar and chemicals to preserve it!
There is literally double as much sugar in American sandwich bread (I intentionally avoid the German name here) than in German.
@@steemlenn8797tOaST bRoT 🍞 🗿
And good Cake is expensiv when you buy it..
@@Dragonheng fr
how dare youre calling it "bread" .... per definition, what the USA calls "bread", is actually a cake because of the ingredients.
Germany, as well as other EU countries, has laws that regulate how much sugar is allowed in all foods. F.ex. a Coca Cola in Europe generally contains less sugar than its US version. Same for all other consumables.
That is one of the biggest reasons why we generally are less obese.
Nah, it's just because you won't find people in Germany who believe that drinking water is dangerous. And because in Germany drinking tap water is completely safe, while in the US it isn't. Also, a bottle of water doesn't cost 3€ or more here - because we have tons of natural springs and veils where it can literally be taken from directly. The US doesn't have that it seems, they import water.
As for sugar regulation: Yes, but in Germany there is a law that dictates a MINIMUM amount of sugar in lemonades and sodas, or they are not allowed to be called as such. We just don't drink 2 liters of coke every day, and in most german schools we have some kind of biology/nutrition/food theory classes where we learn what nutrients are, what they do and what happens if you eat fast food like a pig.
That's actually a common "urban legend". Coca Cola has the exact same amount of sugar everywhere on the planet (53g/500ml). The one decisive difference is the type of sugar; in the US, Coke is sweetened with corn syrup, whereas in Europe, it's crystalized "white sugar". Which leads to the US-variant tasting significantly better - and accordingly, (probably just as significant) higher consumption amounts.
Germany still has to regulate sugar and is falling behind other european countries
F.ex. we still allow Sweets-Commercials to be targeted at children or we still don't have extra sugar taxes
@@gehtdichnixan8561 "Which leads to the US-variant tasting significantly better"
So how exactly does the same amount of sugar make something taste better?
It may taste different, yes, but 'better' is just wrong wording in this case.
@@Randleray Corn syrup has free glucose and fructose, normal white sugar has those two bound in a sucrose molecule. Additionally, high fructose corn syrup has, as the name suggests, more fructose than glucose (55% in case of HFCS used in drinks), so having the same amount, by mass, of different sweeteners can easily result in different taste.
But yes, sugar-coke is generally considered superior to the HFCS-coke, hence the popularity of the "Mexican Coke".
_Sauerkraut does _*_not_*_ contain vinegar, despite its acidic taste, just white cabbage and salt!_ Traditionally Sauerkraut is made by chopping up heads of raw white cabbage into thin strips (after removing hte outer leaves and stem), washing them, then tightly layering the chopped cabbage into barrels, with each layer being covered in salt before the next layer is added. The cabbage has to be well-mixed with the salt (which draws out the juices to form brine) and pressed so that it's always covered by the brine. Then the barrel is closed and the sauerkraut is left to ferment at 20°C for several days and then at 15-18°C for 3-8 weeks, via a process called lactic acid fermentation aided by bacteria. It's common to add spices during fermentation: either a few bay laurel leaves, caraway and juniper berries placed on top, or mixing the sauerkraut with white grapes if you want a fruitier taste.
Sauerkraut was invented separately in Germany and in China (where it's called "kimchee"), basically in any agrarian region which has cabbage growing soils and people needed to find ways to preserve the cabbage and its Vitamin C for the winter.
I missed another German popular food which you will get on season markets (and which will be served in many German homes as a main dish): "Kartoffelpuffer". These are grated potatoes fried in lard. Mostly they will be served with "Apfelmus" (smashed apples). Try them, they are delicious.
Think Apfelmus is called Applesauce in english
@@PhoenixNL72-DEGA- You are probably right. I never came across applesauce when I was in the United States.
"Water with gas" is not something we Germans actually say. Usually, we will call it Mineralwasser, mineral water. And it comes it 3 versions: Classic, which is very bubbly water, Medium which is moderately bubbly water and Still or Naturell (natural water) which is normal bottled mineral water without any bubbles.
And to make it more complicated: Mineral water is bottled directly at the spring (after cleaning and filtering of course) and table water (Tafelwasser) is just carbonated tap water. There are many rules for water in Germany ^^
@@fraum3725the Trinkwasserverordnung.
I was also confused about this term, considering Walter has been traveling and living in Germany.😂 We just call it Sprudelwasser vs. Stilles Wasser.😊
Maybe he's lost in translation... "water with/without gas" is maybe from the Spanish version how to order water there ... "aqua con/sin gas".
"Water with gas" = farting water?
Curry Ketchup tastes a lot different than regular Ketchup, its basically a new sauce based and only based on Ketchup. So even if you dont like Ketchup, you should def give Curry Ketchup a chance.
And there are s lit if ketchups available which all taste a little different. I personally don't like ketchup with to much vinegar which taste way to sour to me.
basically sweet ketchup
An ex of mine from the US compared it to barbecue sauce when she tried it, because it had a bit of a sweet tang to it, but I never found a barbecue sauce in the US that tasted similar
HELA Curry Ketchup is just cult...🤘👍
That is right. HOWEVER the real deal is the Gewürtzketchup made by Heler. It is more lik a sirup type of ketchup but it just makes EVERY kind of meat better. And you can get it in spicey and mild.
We have a whole range of more dishes to offer in our kitchen than just the ones mentioned. But I'm glad that there were far more dishes mentioned here than schnitzel, sausages and pork knuckle than is the case in most videos. There are many different types of roasts, sliced meats in various variations, meatloaf and meatballs missing, including, for example, the well-known Königsberger Klopse and we love rich sauces with everything.
Especially in northern Germany there are numerous fish dishes, and in central and southern Germany there are also poultry and game dishes. Various soups and stews are also usually completely missing. German cuisine is also very diverse due to its history, the former division into numerous individual countries, counties and cities with their own very regional cuisine. This broad division, each with its own legislation and requirements, taxes and customs duties, etc., ensured the variety of different types of beer, bread and sausage that Germany is known for today. It was not until 1871 that these many regions became a true nation-state under one legislature. Nevertheless, much of German cuisine has remained within the framework of regional traditions.
In fact, Germans love and eat a lot of cabbage, but there's a lot more to it than just fermenting white cabbage into sauerkraut. Delicious German cabbage varieties include wild cabbage/cliff cabbage (mainly a specialty on the island of Heligoland), white cabbage and pointed cabbage, red cabbage, savoy cabbage, cauliflower, broccoli, kale, Brussels sprouts and also kohlrabi. There are also foreign varieties such as Chinese cabbage / Pak Choi or Romanesco. They are boiled, steamed, served with sauces or even baked with cheese. Other common vegetables include peas, green beans, broad beans, white beans, leeks, carrots, turnips, parsnips, chard, pumpkin, rhubarb, celery and fennel, spinach, asparagus and tomatoes. From the neighboring countries there are zucchini, peppers and eggplants. The side dishes mainly include potatoes in various forms, be it boiled, fried, deep-fried, mashed, mashed and deep-fried as croquettes or simply as dumplings; new varieties such as sweet potatoes are also becoming more and more popular. Furthermore, pasta products such as noodles and spaetzle or dumplings are particularly common. Rice has been around for a while now and is also found in classic dishes like chicken fricasses.
This! This is the kind of stuff I love to see; somebody from abroad coming to germany and loving our food so much that he goes and tells the world about it, so that even I as a german can get to appreciate it once again. Forget all that stuff about cultural- or societal differences, just tell me what kind of food from my home you love any we're good.
tbh if you only had American pretzels you didn't really have pretzels yet. German Brezn (pretzels) are not hard or oily, they're just perfectly filling without being too heavy, soft and light inside with some crunch in the middle part, fitting perfectly with fresh cold butter and chives, obazda (Bavarian cheese spread), cottage cheese, or just on its own. you can have them for breakfast, along with many main dishes for bigger meals or just as a snack in between. they're also perfect to give to small children to snack on. toddlers chew on that stuff for ages and are fully content doing so.
Still warm, from a street vendor👍
pfefferbreze am besten als butterbreze beste
Or with strawberry jam. 😋🍓
We have lots fish dishes in northern Germany like for example Fischbrötchen, Fischfrikadellen etc. He just didn’t mention them as his favorite German dishes are probably heavily meat based South German dishes. To be fair in any other parts than the North traditional German food consists of meat. But he should have also mentioned stuff like Maultaschen, Grünkohleintopf, Wirsinggemüse, Spargel, Kohlrabi, Labskaus, Frankfurter grüne Sauce, Saumagen etc. in order to include dishes from other parts of Germany as well.
I totally agree and to be fair he did mention Spargel... On the other hand I belive he lives in Bavaria and so naturally is exposed way more to southern foods than northern foods. Only if you travel regularly (which will get expensive fast here) you'll get an idea of a more middle and northern German cuisine.
In the south, we also like to eat fish, but rather freshwater fish
@@Kath-Erina He lives in Freiburg and i think he just loves meat and beer. Freiburg is surrounded by vinyards, strawberry and asparagus fields. And while old people here love their meat too, the younger ones are far more leaning towards vegan or vegetarian food with occational meat. Fish, especially fresh fish, is sadly not that common here cause we don't really have big bodies of water around us where you can get it from on a big scale. Still, we have as many "Nordsee" as we have McDonalds in the city center (still 10 times more Kebap stands than both combined together though).
Oh and not to forget about "Krabbenbrötchen" and "Backfischbrötchen"
We South Germans ❤️ our Forelle or Karpfen blau....🤣🤣🤣 And btw. Maultaschen or Hergottsbscheiserle are also South German. Ba-Wü is the Maultaschenlandle...
Pfannkuchen will be wildly different depending on what region you're in.... in Berlin a Pfannkuchen is basically a doughnut with filling.... in Westphalia it'll be a pancake (It literally translates to pancake)
No, in Berlin it’s a Berliner and not a Pfannkuchen. It’s a Pfannkuchen everywhere else in the region
Same in Saxony-Anhalt
@@AlexandraVioletta und in Rheinland Pfalz
Krapfen Are called Krapfen in Berlin but Berliner in other regions.
It's not pancakes anywhere.
Ryan,
Brat = means fried in a pan. You already know "bratkartoffel" which are pan fried potatoes.
There are probably hundreds of "brat" wurst types in German, since every butcher builds his own variety of "bratwurst", so if you see a "bratwurst" on a restaurant menu it might - and probably does - taste totally different than the bratwurst you had yesterday in a different town, and that was made by a different butcher.
Now to totally confuse you: a "Braten" is meat that is roasted in the oven; such as a Rinderbraten (beef roast) or Gaensebraten; (roast goose), or schweine braten (roast pork)
Sauerkraut (thinly sliced fresh cabbage) that is packed with salt and fermented is cooked differently in different areas of Germany. Bavaria does it their way, and North Germany does it differently. There is no "standard" German sauerkraut.
Also note that all the bread you see was hand made and baked by a baker. It is real BREAD not the American WONDER BREAD filled with sugar and chemicals which is total garbage.
The "watered down beer" is about 5 times as strong as the normal US beer (based on my experiences with Bud and Coors)
Bud light will turn ya into a sissy
50/50 soda and beer in germany will result in about 2 - 2.5% alcohol per volume.
Radler ftfw
Exactly, there is a rock star who always says he loves it to play concerts in Germany because of the fans and the tasty and strong beer. I think it was Billy Idol but I am not sure about it 🤔
Yes. It's like American coffee. That's why they could drink 10 coffee per day or 30 beers... Bc it's Spülwasser
One of the things which surprised me when first visiting Germany was that most young kids eat a brezel (pretzel) rather than a chocolate bar as a snack when out shopping or "hanging in the mall" as American younglings call it. It's shocking for Americans to see a group of teens (16ish) chatting, eating brezel while chugging a bottle of beer, while sitting on a bench in the middle of the shopping street.
That's because they cost about as much as a chocolate bar and are way more filling
(Tho personally I don't like them, but if you are out with friends and getting hungry a bakery is usually the first place you look for)
Wonder why Americans are shocked with that. It's quite normal here. However, I think 16 is a bit too young, and 18 is okay.
With 18, you're adult and can eat and drink what you like.
It is also due to German history. In the past, people started their apprenticeship at the age of 14. From the age of 16 at the latest, you were de facto considered an adult. In the past (Middle Ages and before), beer was a staple food, like bread. It has quite a few calories and was also considered a meal. Because alcohol made beer last longer and disinfected, it was often preferred over dirty water in medieval times. Greetings from Kiel, Germany.
Eat me all up alive but I let my 11 year old son drink alcohol free Radler beer, which is beer mixed with lemonade. We love to drink our „Feierabendbier“ together and I hope to take the sensation of drinking beer out a little bit by normalising it in a healthy proportions.🍻
I mean german kids eat chocolate too
Geman hotels used to have breakfast included, but in the last 20 years more and more hotels have switched to "breakfast must be booked and paid for separately" (although they tell you ahead of time what the breakfast buffet costs). Some hotels lure you with a cheap price for a room with two beds or doublebed (+ bathroom of course), then charge you an additional 12-18€ for the breakfast buffet per person. (Note: In Germany we pay by room, not by number of beds or persons, so price would be the same regardless of if you're sleeping alone in there or with two people. Single-bed rooms in hotels have become rare, but if the hotel offers them they're cheaper as they're usually smaller; you still find them in business hotels for traveling businesspeople.)
The funnel cake you mentioned looks a lot like "Schneeballen". Deep fried dough with powdered sugar, not on a plate, but in a ball shape. So it's more of a "to go" food you carry along, break a piece off and eat it over a period of time. (And get your Shirt / Jacket covered in powdered sugar in the process). They exist in Germany and are common at christmas markets, but to me they are levels behind Schmalzkuchen, if carbs deep fried in fat is what your cardiologist prescribes 😀
10:25 Europe uses beetroot sugar, America uses corn syrup. Even with people consuming the exact same things, this alone would account for Americans weighing a couple of kilos more than Europeans.
The best testimony for that is Mexico. Mexicans used to be thinner than US Americans, but that changed a couple of years after NAFTA forced Mexico to allow the import of US corn syrup.
I think that the most important factor is walking. A lot of Americans simply don’t walk enough. High calories food + no exercise is what makes someone gain weight.
And a drinking liver.
Corn syrup has more fructose than beetrrot sugar. Fructose goes directly into the liver and the energy is saved there as fat.
Result is a fat liver like a drinker.
@@n0rmal953 can't underestimate that, of course. But corn syrup alone goes a long way in making people gain weight - again, corn syrup is the sole reason why Mexicans are now, on average, more overweight than US Americans. That wasn't the case before Mexico had imported all that corn syrup and Mexicans didn't suddenly start eating more or walking less.
Eating too much sugar is always very unhealthy, everybody knows that. But if the sugar comes in the form of corn syrup, this is doubly true.
Corn syrup is less sweet (and less expensive) than beetroot sugar. So you need more to make something sweet, but this comes with more calories.
14:15 Sauerkraut literally means "sour cabbage" in german, so it's just that. Fermented white cabbage. (Edit: not pickled but fermented)
In my opinion it kind of tastes a bit like kimchi, if you have never tried it and in case you are wondering.
It's not pickled at all. Pickled means to put it in vinegar. Sauerkraut is actually fermented cabbage. You only need to cut it up, put salt to it then press it into a container with the ability to let air out but not in, then let it sit for a couple of weeks in a dark, cool place. Not cold mind you, 10-14 degress celcius is perfect. Cheers!
@@madebymanu I was under the impression that fermentation is a type of pickling, so thanks for correcting me. I'm gonna edit the original comment
Sauerkraut is not pickled exactly, it is fermented like kimchi.
fermenting cabbage is a very old technique and a way to preserve vegetables. It was one of the only options to have vegetables during wintertime, when there were no freezers and more important no growing vegetables in winter at all.
If you want to punish somebody, force the person to eat Sauerkraut. 🤢
There is a German restaurant in Chicago called Berghof that serves a "Jägerschnitzel" that actually has Jägermeister in the sauce... it always amuses my colleagues and me when we are in Chicago for work and a customer or partner wants to give us "a taste of home"... because no, Jägerschnitzel does not have any Jägermeister in the sauce :P
Jägerschnitzel mit Jägermeister in der Soße? Iiiii Bähh 🙂
We don't dip bretzels into cheese sauce, but it's pretty popular to bake them with a slice of cheese on top. Delicious
Stilles Wasser (still water) is not from the tab, it is supposed to be from a certified spring. Otherwise you would ask for Leitungswasser (piped water) or Hahnenwasser (tab water)
Tap not tab.
Hahnenwasser ist doch Schweiz.
@@JohnDoe-pc1qf Leitungsheimer ! : - )
Many of those digestive herb shots have their roots in pharmaceutics. That's why they contain all kinds of herbs, especially bitter ones. They're not supposed to taste great, but help with digesting as the bitter stuff raises acid levels in your stomach.
When you are little, your mother is out and your stomach hurts. Dad: "I have medicine for you."
"Digestive" is bs btw. They just called it that so that people wouldn’t feel bad knocking one back after dinner.
@@RainerLPI remember as a kid, that my dad gave me something really good against my ear pain on a long flight. (I had a infection or something idk). I always assumed it was some kind of special medicine. Nope. Just hard liquor. It worked though, so I guess he had a point.
@@user-cx6kt3ku2f oh yeah, I don't believe in the effectiveness of it either. But I think people at some point in time genuinely believed that it would work. After all a shot won't get you drunk and the bitter stuff doesn't taste that great.
Just like people believed that bloodletting cures all kinds of diseases, while it actually harmed the patient.
yeah.. theres nothing pharmaceutical about it.. its more a cultural thing. It being pharmaceutic is rly just an excuse.
Honestly: when you said don't you dip the pretzel in nacho cheese, i almost choked on my soup 😂
It's in the name right. Nacho Cheese as in cheese for nacho's. So no Nacho Cheese isn't a thing in Europe afaik.
10:35 The word he said there was "Pfannkuchen" which directly translates to "Pancakes", the basic is very similar to what an US citizen might be used to, but where it differs is: Instead of drowing them in Maple Syrup like americans do (or at least that is what countless cartoons have made me believe) we usually have many many variations what you can top them with, like different fruit jams, Nutella or just plain sugar. And you can eat them either flat or you roll them up and them as a roll, either with knife and fork or with bare hands.
I think he was talking about Berliner / Krapfen not pancakes
@@isalablommaLike He descripted it I guess your right.
@@isalablomma Which are called Pfannkuchen in Berlin, ironically.
7:30 Fish would be the dish of choice on the North German coast, whereas most Americans, when they think of Germany, mostly dig up Bavarian stereotypes. So no surprise when most Americans aren't going to think of fish when they think of German food.
There are also some amazing fish dishes in central and southern Germany. The only thing is they use freshwater fish.
@@heikeg4761 true, but they are not particularly well known compared to the likes of Bratwurst or Sauerbraten or Käsespätzle.
@@arthur_p_dent Which is kind of interesting as fish is a traditional German christmas dish and also often served as a salad on New Year's Eve.
@Ryan your biggest misunderstanding is that you think nacho cheese has something to do with cheese (it just chemical processed crap) you can go for cheese video (probably more european style) in france for example they have sorts of cheese than days in the year (and that does not mean simply different brands for the same type.
Germany has lots and lots of fish. I myself am from the northern part of germany called Mecklenburg Vorpommern. The area I grew up had hundrets of lakes and over half of my family where hobby-fisherman. Mecklenburg also borders to the baltic sea and to get there we had to drive just about an hour by car. Also our neighbor next door was a fischerman, so we had fish usualle at least once a week. The only thing I miss since I moved to the southern part of Germany is the variety of tasty fish for an affordable price -.-
Sauerkraut is fermentet white cabbage and litterally means sour cabbage. You can eat it in many different ways but I think the most common thing is the cooked version with small, fried ham cubes - delicious ^.^
I'll never get over the fact that marketing made some digestif cool that as a kid I only knew from my great-grandmother drinking it.
"You guys like cabbage!"😂 oh Ryan, you sweet boy. Germany is famous for cabbage. Sauerkraut is cabbage and many many traditional dishes contain some kind of cabbage (kohlroulade, Rotkohl, Blumenkohl, Rosenkohl).
....Grünkohl, Wirsing, Krautsalat,.....
Brokkoli, Grünkohl...
Romanesco - the really weird cabbage
yeah! The fractal veggie! I love the stuff. 50/50 cauliflower and broccoli @@addjem
I am hungry now, hahaha
Ryan, don't you think it's time to visit Germany and see all the sights and eat all the food? 😄
he has a very little son /baby :) maybe one day when his son is older...
@@voyance4elle In Germany, vacation is free for children under 2. Isn't that the case in the USA? We had taken several flights with our son, including long distance flights, which were free of charge for him.
Ryan do you ever shut up talking crap.
ja geh doch noch bürgergeld beantragen :D@@just_4_comment
@@just_4_comment I guess the bigger problem is flying transatlantic with a little child. Big vacvations in general can be stressful with small children.
For instance In Slovakia, we have fermented cabbage. Perfect thing. We have some local recepture, but I am sure in Austria and in Germany, they have similar
"Digestives" is the term for alcoholic drinks served in a tiny glass _after_ a heavy meal to help the stomach digest any fats and oils. "Aperitif" is the term for a small glass of (usually sweet) liquor, i.e. a Sherry, served _prior_ to a meal as an appetizer. Quite common in Europe. At French and Greek and Asian restaurants here in Germany you'll usually get served a tiny glass of some high-percentage liquor as digestive automatically, on the house. All that olive oil of the Mediterranean cooking, you know. In German restaurants, you might need to explicitely order one.
We do not dip our Brezel in anything. In Bavaria you dip it in Obatzda, but the Brezel there is different from the Brezel where I came from: Baden-Württemberg. Everyone I know eats the Brezel cut open and with a thick layer of cold butter or just put butter on it for every bite you take. It is the only, best and purest way to get the taste of a Swabian Brezel. NEVER EVER dip it in mustard 😅
"NEVER EVER dip it in mustard" wasn mit dir los mann. Zach da amoi a Weisse eine, dasd a amoi wos gscheids gessn host.
@@h4zelnuts117 ja die Weißwurst gehört da rein und der Senf dann dazu. Aber im Schwäbischen wird die Brezel in nichts getunkt, da kommt wenn überhaupt Butter drauf. A Brezel die in ebbes getunkt werden muss, is nix gscheids.
Aber jedem seine Meinung ;)
Baden Württemberg. Ist es nett da?
The weird looking pretzels were baked with cheese on top of them instead of salt.
The tip with the Jägermeister is not alwas when your stomach hurts, it's only when you have eaten too much fatty food. And it's only one shot. It's still something that is usually recommended by people who drink a lot of alcohol.
That they help digest is a myth that has been disproven. It makes it actually harder for your stomach to work through it.
Placebos are stronk though.... and i mean.... a german discovered the Placebo effect so makes sense@@avysark2034
The weird looking Bretzeln could also just have been covered in seeds or smth, here in the area of Freiburg that's quite common to do with sesame for example.
That's the answer. Take some alcohol if you had too much alcohol. Best way to become an alcoholic.
Funnel cake was brought to the US from Southern Germany (by the Pennsylvania Dutch who call it "Drechderkuche"), in Germany it's called Strauben these days (also still mostly a Southern German thing). It's originally originally from Persia, but many places in Europe, the Middle East, and Southern/Central Asia have some spin on it since it's tasty and has been around forever.
I never thought of dipping a brezel in nacho cheese. I am German. I tried it after you said it. I'll allow it. It's actually not bad 😂
I‘m from Austria and you should try popcorn with nacho cheese next. It’s sooo good!
It would never have occured to me that a shot of "Schnaps" after a fat meal would be associated with alcoholism. It was medicine when I was a child. I haven't used it for decades because I usually don't eat this kind of fat food anymore.
That's rather concerining. Of course that's rather an alcoholic thing. Also it doesn't work, it might even make the stomach worse.
The criteria is *one* Schnaps after the meal, not half a bottle or so much that you get drunk..
@@WooShell Which doesn't help your digestion at all, the opposite can even be the case.
@@xYonowaaru A shot after a meal will make your stomach calm down. It relaxes its muscles and will remove the feeling of being too full. Sometimes this is all you want. Of course it's not a good idea to do this, if you've got serious health issues or really consumed too much fat through that meal. Then this shot will indeed make it worse.
The alcohol itself doesn't help digestion but for one, this is usually done with herbal liquors that may or may not have some active ingredients to get it all going and second, it's more of a psychological thing because the feeling of the spicy liquor burning its way down your throat after a heavy meal can be quite cathartic.
But no, it's not linked to alcoholism. We're talking about one shot of liquor after the kind of meal most people don't have that often to begin with, maybe on holidays or big parties. The alcoholic version of this is having a shot first thing in the morning just so you can stomach breakfast, which isn't anywhere near as common.
A shot to help settle a heavy meal is indicative of a custom, rather than a habit.
Fun fact: I've been to several hotels in Germany, and most of them, if not all, are Breakfast Included. Most of the breakfast buffets that I've seen actually included bacon & eggs, as well as pancakes, along with traditional German breakfast food options.
I know I have said it before; if Americans want to try a Bavarian style pretzel the Milwaukee Pretzel Company in Milwaukee, WI makes them and they have online shopping. Aldi had selections of frozen chicken, pork, and beef Schnitzel from Germany to take home and prepare yourself this Autumn. It is similar to anything labeled as chicken fried in the US. I can find authentic German mustards at many stores, they are so much better than the yellow mustard everyone grew up with here. Enjoyed the vid!👍🇩🇪🇺🇸
About the Pfannkuchen, this word has two different meanings in Germany. The first, most obvious for English or American people, is Pancake (can be sweet, neutral, or salty/spicy, in some regions of Germany they also cut them into thin stripes and add it to soup). The other use of this word is for a "Berliner", a piece of dough as big as a fist and with a round shape, baked in a "pan", floating in hot oil. After the baking process, some jam/marmalade / plum jam gets injected into it with a syringe. And then it either gets coated with sugar, powdered sugar, or "liquified" sugar / frosting. As a special prank, instead of jam some hot mustard can be injected. And you can't see it until you take a good bite... 😂
14:46: It is beer, but with raspberry syrup. It is a special beer from Berlin. I think that the green version is even better - with woodruff syrup.
I hate any beer with syrup in it. It just becomes a softdrink with alcohol.
@@user-xi6nk4xs4s Berliner Kindl basicly tastes like a bland softdrink gone slightly sour as milk would... As someone who likes proper beer I have to say it actually tastes better with syrup than without...😅
Hallo Ryan, it is not the alcohol that helps with digestion, but the herbs present and dissolved in Jägermeister or Underberg stimulate the flow of gastric juice.
Alcohol also relaxes the muscle between stomach and intestine, so it makes you feel less stuffed, it´s definitely a part of the effect.
@@paavobergmann4920 ............ Even though alcohol relaxes the stomach muscles and creates a pleasant feeling, it also delays digestion.
Good old magenbitter...my grandpa gave me herbal liqueur like jägermeister when i was a kid and felt sick..it also relaxes the stomach when it hurts^^
"Jäger" is just the German word for "hunter". Food with "Jäger" in it would be best translated as "hunter's style". Usually it has ingredients that are found in or associated with the forest. Jägerschnitzel has mushrooms, and Jägermeister (the spirit you call "Jäger") has wild herbs (traditionally, nowadays they are of course cultivated).
Berliner Weiße is a very special low alcohol variant that is served with different kinds of sweet syrup (raspberry, waldmeister).
The Sausage-Love is real!
Go to your local butcher and get a fresh Bratwurst (rough cut filling, aka: "grobe Bratwurst/grobe Schweinswurst"), panfry it a little longer than you think you shoud (it should be a little black on the outside) and then just cut a few potatoes into the still greasy pan, fry them gold brown and crispy, add salt, pepper, diced fatty bacon and a little bit of rosemary in the process. Take the Potatoes out and smack 1-2 Eggs in the pan. Put the fried eggs on top of the potatoes and the sausage, and enjoy. :D Goes well with spinach too.
Well, a Currywurst isn't just ketchup with curry spices. Normally there is made a special "Currywurstsauce" the version with the ketchup and the curry spices is a quick version that you can make at home
you can just make the schaschliksauce at home when you make well a schaschlik and then freeze the sauce and just have it rdy for the next quick curry wurst
the original invention was just ketchup and curry powder. using shashlik sauce was a later development that absolutely improved it. I like the version with shashliksauce, ketchup, curry powder, mayonnaise and chopped onions.
I know your American hotel breakfast. They give you a packaged danish or a bear claw and a coffee and call it "continental breakfast". I still don't know a single continent where this counts as a breakfast, but it can't be on this planet. In Germany small Bed&Breakfast places still have a small breakfast with fresh bread rolls served with some ham, cheese and jam. In most hotels it's usually a breakfast buffet and those usually include scrambled eggs, bacon, etc.
Right? If they serve breakfast at all it's always these supersweet danish things.
We tried it the first day and after that went to the diners in the neighborhood for US breakfasts.
We have cheese pretzels, which is basically a standard pretzel with molten cheese topping. But the nacho cheese idea actually sounds good.
Breakfast in German hotels is usually optional. It will generally be billed separately as, I'm pretty sure, VAT is charged at a different rate each for bed and board. Happy to defer to someone from the hospitality field who knows exactly how it works.
I can't wait for you to actually visit Germany and vlog your experience there.
Hahaha how you said "What's even in Sauerkraut?" and then you asked "You guys actually like cabbage???" Yes!!! XD That's what we're famous for!!! Sauerkraut IS white cabbage fermented (it has similarities to Kimchi from Korea - maybe you had that one before?)
I really do like cabbage, but Sauerkraut... no. Just no.
Sauerkraut with Schlupfnudeln and Bacon❤
Sauerkraut with Casseler! Eisbein with Sauerkraut! Sauerkraut on Frikadellensemmel! Sauerkraut with roasted Leberkäs! Leberknödel with Sauerkraut! ....Sauerkraut straight from the can, with, like, a fork....just don´t forget liberal amounts of caraway seeds with it.@@markusweber3669
INfamous Not famous
It's so good with sausage or tiny bacon bits
7:40 „Dip your Prezel in mustard in Germany?“ NO, we normally DON‘T … BUT, we cut it open, and put BUTTER 🧈 AND SALT on it…WAY BETTER.!!!
But, we Germans UNDERSTAND putting mustard of everything.. there STILL is a saying in Germany 🇩🇪 „do you have to put your mustard to anything?“ in a sense „You always add your opinion to ANYTHING?“ .. as mustard was NEW to Germany… about 805+ AD … we ALSO tried EVERYTHING with mustard.
we have out of season fruit and veggies in germany as well. every supermarket has them
however seasonal fruit is advertised and usually cheaper, as seasonal foods are more available/less transport and less effort in growing the crop - they follow their natural growing cycles, helped by fertilizers and stuff of course
Sometimes the currywurst sauce is ketchup based, good shops make their own from scratch thogh. Everyone has their own secret recipe.
16:13 this is not only Berliner Pilsener, it is Berliner Weisse, which is Pils with syrup out of raspberry or woodruff. This is what makes it so colorfull.
Mixing beer is a big thing here. You can also have Radler, its beer with lemonade, Diesel, which is beer with coke or U-Boot, a beer with a dropped shot inside and so on.
Greetings from Berlin 😎
beer with coke is also known as Krefelder
@@boreasreal5911 And if you mix coke with Altbier it's called Alt Schuss.
@@boreasreal5911 Also called Moorwasser or Schmutz...
Korea=beer with Red wine...Absolutely awful....🤓
Berliner Weiße mit Waldmeister ❤️ Although it's more a Ladys beer...Berliner Weiße is kind of a sour wheat beer...Obergährig...🤓
Spätzle are fresh dough scraped into hot water, making egg noodles, basically. (I make them with a squisher, because I don't have the right board to scrape them into the hot water.)
You can have different "additives" for want of a better word, like cheese, for instance. Knödel also come in different ways, one I didn't notice on the video is Grießknödel. (Semolina. We do a lot of Semolina dishes in Swabia.)
5:34 "Jäger" is german for hunter. "Jägerschnitzel" - Hunter's Schnitzel - is called that because it has mushroom sauce (mushrooms grow in the forest, hunters work in the forest, they probably also know a thing or two about mushrooms due to easy acces, badabing-badaboom, Jäherschnizel). "Jägermeister" - Master Hunter - is called that because the founder of the brand realy liked hunting.
5:57 "Schweinshaxe", from "Schwein" - Pig - and "Haxen" - slang for "Bein", which means leg - is, well, a pig's leg. In Austria, it's called "Stelze", which is jet another word for leg.
7:33 A country doesn't need acces to the ocean to have acces to fish, both Austria and Germany have lots of lakes and rivers, full of trouts and other tasty freshwater critters.
8:12 The crusty looking prezels are "Käsebrezeln" - cheese prezels. They are sprinkled with shredded cheese before baking. Don't worry about your prezels dipped in nacho cheese, it's an approved combo.
10:19 The closer you get to the Alps, the deeper "Wandern" - hiking - is ingrained in the culture (and, like, up the mountain, it's terrible, do not, I repeat, DO NOT go on a hike with someone who lives in the Alps, they think spending 4h hiking up the mountain just to enjoy the view, have a snack, and go back down is, like, an normal past time...)
10:42 Be carefull with this, "Pfannkuchen" literally translates as pancake (Pfanne = pan, Kuchen = cake), and can mean anything from crepe to pancake to the desert shown in the video, which I think is called a "Dutch Baby" in English.
12:52 Spätzle (or Nockerl) are made from eggs, flour salt and water. They are not eaten plain as a main dish, usually either as "Käsespätzle" (Käse = cheese) or "Eierspätzle" (Eier = eggs), but they are often served plain as a side dish with stews or meat dishes with a lot of gravy. They are pretty good just plain with salt, if you have a picky kid who only eats buttered noodles. (Also, if you are in either Austria or Germany on the 20th of April, and you go to a restaurant, and their special of the day is "Eiernockerl mit grünem Salat" - egg Spätzle with green salad - for €18,88, leave. Thats Hitler's birthday, his favorite food, the numbers in the price stand for letters in the alphabet, and the restaurant's owner is a Nazi.)
14:02 Fermented cabbage is not a strictly german thing, it's very common in central europe (great way to store cabbage for a long time without spoiling, ritch in probiotics and vitamin C, the works).
14:15 Shredded cabbage, salt, lactic acid. Optional spices: bayleaf, cumin, juniper berries
16:34 Budweis is in Czechia.
16:38 Heineken in from the Netherlands.
19:43 Jägermeister is the kind of stuff some old grandma with white hair, round glasses and a crochet shawl around her shoulders would have in her cupbord to put in her tea or just drink a Stamperl (really small glas, think shot glas, commonly used for Schnaps) of when she feels under the weather. I know people who say they don't like it because it's "too sweet" and "tastes like cough sirup". It's made with medicinal herbs, so that isn't an unreasonable opinion to have.
Please excuse my inconsistent spelling, and any factual mistakes I might have made (and also my rambling), English isn't my first language, and I'm not from Germany, I'm Austrian (and it's well past 1am, I should realy go to bed), but I really like facts and sharing knowledge and I hope this brings someone joy :)
Jägermeister and Underberg are 'Magenbitter' - they were originally brewed to be taken with heavy food. Yes, they're liquours, but they do actually help with digestion, too. If you live on German food, you need German solutions for your stomach...
They do not help with digestion. It's a common myth.
5:30 "Jäger" is the German word for "Hunter", Jägermeister is "master hunter" because the beverage came from a very conservative background of Hunters' Associations, but changed it's image to a party drink ages ago.
Yes, I actually kind of watched from afar the change from a boring after-dinner-shot for lame old people to a party drink. I still don't understand how this could happen. When I am at a party I want to have fun, not gulp down a foul tasting liquid.
"Very conservative" meaning "Hermann Göring and his buddies".... ;-)
@@paavobergmann4920 Yeah... definitely them as well... they called him "Meier", after he claimed he will be called "Meier" if only a single enemy aircraft is crossing the border into the Reich.
Haha, that´s cute, I didn´t know that!@@MrFusselig
For the Currywurst:
- Sometimes you find it using curry ketchup but most often it's a special Curryrust sauce
- The definition of Currywurst differs locally. In North-Rhine-Westphalia for example they use an ordinary Bratwurst, while other areas use special kind off saussages for that.
For the rest:
Many of the dishes you see in the video are typical in the south. It's not that you can find of them in other areas but in the south they are all over. On the other side there are dishes missing that are absolutely typical in other areas. In the North for example there is "Grünkohl" which is green cabage but it's served with some special kind of saussages and meat and potatioes and so. Furthermore of course in the North, fish is very popular, esecoally Fischbrötchen which is fish in a bread roll. You find those almost in every parking lot near the coast
By the way... if you want local beer in Bremen, you need to drink Haake Beck. That's the real beer to go in Bremen. Beck's is the export stuff ;-)
We have some very special stuff in Northern Germany like Krabben in scrambled eggs (special kind of North sea shrimp), Knipp (you do not want to know what is in there) and Labskaus (minced meat with red beet and a herring in mashed potatoes, originally designed for sailors who lost all their teeth) and Braunkohl (a social event in the winter time where people walk a long distance ( 4 - 5 kilometers and more) to special restaurants, on their way they get very drunk because of all the drinking games and the grünkohl goes with Pinkel, a special kind of wurst. And of course fried fish: young herrings called stinte in January.
My family eats a lot of Sauerkraut because we still make it ourselves.
We cut it into half and then slice it into fine stripes.
Then we put it into a box with salt and use a special tool my grandpa build. It's literally a knife on a pole with the blade facing down. We just stomp through the cabbage to cut it, then put it into a fermentation pot. That's a pot, where the lid sits in a water channel. In this pot we stomp it through with another special tool... an axe pole. We fill the pot gradually with cabbage and salt until it's full. There should be enough juice from the cabbage to cover everything.
When the pot is closed we first put it in a warmer place for a few days. Then we move it to a colder place.
After some weeks, usually about six weeks, you can eat it raw or cooked.
Actually my grandpa's Sauerkraut is so popular that we cut up 125kg of cabbage, last year.
Thurinigian Bratwurst (Thüringer in German) is a white-ish (pre-cooked) one with herbs in it and an length of at least 15cm (no upper limit). Nürnberger or Nuremberg bratwurst are similar, but only 7 to 9 cm long and served as triple within a breadroll or half a dozen per plate ("small portion") or a full dozen per person. There are many other regional varieties with more coarse or more finely minced fillings, some with beef, others pure pork, some pre-smoked (which gives them a more red-brown color). The skin is in most cases made from pig's intestines, but there are also "naked" varieties like the Upper Swabian White, also called "Geschlagene" (whipped or beaten one, because the dough is whipped into hot water instead of filling it in a skin). Some sausages like Frankfurter, Wiener (which means from Vienna) and Saitenwurst (all very similar, only slight variations on the meat mixture) have skins from sheep's intestines, but they are "Brühwurst" (scalded sausage), not Bratwurst and therefore not intended to be grilled, but to be heated in hot water, like the Munich Weißwurst - those are white because they contain no nitrite-based curing salt, but more than 50% veal and are pre-cooked, while Frankfurter and Wiener are red-ish because they are slightly pre-smoked and contain mostly pork (Wiener also beef). A Bockwurst is similar to Frankfurter, but thicker and within a skin from pork intestine; it got its name because it was served often as side dish to a Bock bier (which is a strong beer with at least 6.5% alc., first brewed in Einbeck in Lower Saxony, since 1573 also in Bavaria and Franconia).
Thurinigian Bratwurst is not always scalded / pre-cooked, you often also can buy it raw. Every region of Thuringia is using different herbs and spices, for example, the more eastern the more caraway. And, of course, every region has the ONE well known butcher with the best Bratwurst. The long bratwursts, often sold on christmas markets, are about half an meter long, this is about 20 inch or 1,6 foot. It's often served in a 1 foot bread roll.
Hier in Nordhessen gibt es die beste Bratwurst. Früher wurde die wie Ahle Wurscht schlachtwarm hergestellt. Eine gute Bratwurst ist im Grunde nur gut gewürztes grobes Gehacktes in einem Schweinedarm. Da wird nichts gebrüht. Einfach in der Pfanne oder am besten auf dem Holzkohlegrill zubereiten. 🌭🍻
18:38 "Water with gas" = what he means is "carbonated water". When in Germany, just ask for "Wasser mit Kohlensäure" (water with carbon dioxide) or "Sprudel" (bubbly water), all restaurants and supermarkets have it. If you want mineral water without carbonation, ask for "Mineralwasser ohne" or "stilles Wasser" (literally "quiet water"). If you want plain tab water ("Wasser aus dem Hahn"), you have to specifically ask for that! Unlike in France, where restaurants always place a decanter of tab water on the table free of charge, in German restaurants you have to pay for a bottle of water while tab water is free, but if you asked for a whole decanter of it the restaurant staff would think you're trying to be a cheap-ass. Most Germans only use tab water for brewing tea or coffee or cooking, but buy mineral water with carbonation in bottles.
You an also buy "Sprudel mit Geschmack", which is carbonated water with sugar and flavours added... what Americans call a Soda, I guess? (Note: In Germany, Soda water means a mineral water with high mineral content, no flavours.) "Sprudel mit Geschmack" is usually quite cheap in price, it's even more diluted than Schorle but often has sugar added.
Back in the days when we visited my grandma for a weekend she always cooked her typical bavarian food for us. She and my mom stood in the kitchen for at least two hours (my grandma with her "cooking wheat beer") and made bread dumplings, roasted meat, red cabbage and sauce. After the meal it was not even questioned when she uncorked the selfmade moonshine and everybody (except the kids) got a small glass of that for digestion.
Home made booze was allowed in Germany until 2017 and my grandparents had a large orchard where all the fruits ended up in different forms of alcoholic beverage. There is a long tradition in south and eastern Europe for those kinds of alcohol. Most popular should be Slivovitz a plum spirit or plum brandy.
18:37 He's got the German wrong there. "Wasser mit Gas" or "Wasser ohne Gas" is not how you would say it. People probably would even have a hard time understanding what you're talking about unless they know English. We say "Wasser mit/ohne Kohlensäure" (literally "water with/without carbonic acid"). Or, as he also mentions, you can say "lautes Wasser" ("loud water") or "stilles Wasser" ("silent water").
We always eat red cabbage with fresh apples and a little cinnamon as a side dish with our Christmas dinner, it tastes so delicious. Half a meter of Bratwurst fresh from the grill in a bun with mustard is something you should definitely try at the Christmas market , also very tasty.
Cinnamon? Where are you from? I never heard of someone doing that here. The apples, sure, but not cinnamon.
I come from northern Germany and the recipe for the red cabbage is from my late grandmother which we only eat with a little cinnamon at Christmas. Otherwise we only eat it with apples.@@user-cx6kt3ku2f
Try adding some bitter chocolate, 70%+. And some cayenne pepper.
@@user-cx6kt3ku2f I know it with cloves, bay leaves and pimento, but I never heard of cinnamon. Maybe it is a family tradition.
I eat it all year bc I love red cabbage
about the thüringer rostbratwurst, I saw (sadly not eat because I had eaten already) a great one, a friend had it.
Instead of the premade ones, they had the "brät" (the mixture of minced meat and spices) and the skins there and, upon ordering, they would stuff the sausage right before your eyes and then grill it. He had to wait longer for this one obviously, but it was so juicy when he bit into it, it looked great. Accordding to him, the taste was top tier, too.
Thinking back, I should have gotten one, too, it looks delicious.
Fish is most popular in the northern part of germany, since that is the coastal part. In Hamburg you can get a "Fischbrötchen" a fish patty in a bun at almost every corner
I live in a more southern area of Germany, and fish dishes are quite popular there too. We have a trout farm in town, and a huge river and several lakes nearby where you can go fishing if you have a licence. But yes, near the coast it is probably more popular, they definitely don't sell fish buns at every corner over here
@@A._Meroy Oh, I'm sure fish is popular all over germany, I'm just saying that, just as Haxe is a traditionally more southern thing, Fish is a traditionally more northern thing. But of course, we here in the nort do enjoy a good Haxe as well and I'm sure there is good fish to be had close to Rivers and Lakes
I have stayed in many hotels in Germany and the EU, and every good hotel also had bacon and scrambled eggs, some even had pancakes.
Some even have a pancake machine nowadays! Where you press a button and a ready-made pancake comes out! I'm making no jokes here.
I specifically go to restaurant breakfast buffets / brunches mainly for those, yes. Still, not what I would want to start a day with as the main thing. That's more a weekend/vcation/celebration thing.
And I have never heard a traveling German complain about the warm breakfasts with eggs and bacon and pancakes in the US or the full English/Irish breakfast spread when in GB. However, even the upper mid class hotels in the US serve horrible, factory-made breakfasts that are barely edible. Cracker Barrel, on the other hand, though: YUM!!!!
Be aware that a "Jägerschnitzel" in north east germany is vastly different to the "Jägerschnitzel" shown here.
In West/south germany the serve a pork schnitzel with a creamy mushroom sauce
in East/north you get a "Jagdwurst" that is breaded like a schnitzel, typically with a red tomato Sauce
That bummed me out so much the first time i was in Hamburg (from the Black Forest). Here, the "Jägerschnitzel" is supposed to be a meal that a hunter 'of old times' would have eaten: Meat of the animal he hunt and mushrooms and some herbs he gathered.
In Hamburg you got a Jägerschnitzel DDR? Quite surprising...🤔 I wouldn't have thought that... Even on Mallorca you get the BRD one, which I ❤️ as a Swabian...🤘👍
I have seen both in Hamburg. Under the same name. The former usually in restaurants the latter in cafeterias. @@martinkasper197
As a German the "normal" Shot after a heavy meal is a "Obstler" it's a alcohol distilled of one kind of fruit. Most popular is a "Marillen Schnaps" i think.
It's like a Apricot Brandy.
where I like, it´s mainly apple and pears.
My favourite dish is Saumagen (sow's stomach). It's a kind of sausage from the Palatine region in Southwestern Germany and consists of sausage meat, ham and potato cubes boiled - as the name says it - not in a colon but the stomach. Although you can also buy it in cans. Then the meat hasn't been anywhere near a stomach since the pig was butchered. But the consistency and taste are nowhere near the original then.
In autumn many butchers switch the potatoes for chestnuts by the way. There are lots of chestnut trees in the area. So much that we used to earn some extra money as kids by collecting them, putting them in in freezer bags about half a pound each and sell them to passers-by.
To prepare the Saumagen it's cut into steak like portions and fried in the pan. It's often served with Sauerkraut but goes as well without any side dishes. The recommended drink is a semi-dry or dry white wine like Riesling or Pinot Gris.
Chancellor Helmut Kohl often served it to international guests. Therefore it's also known as Kanzlersteak (Chancellor Steak). 😅
German mustard is different. So is French mustard and English mustard.
Every adult human on the planet should walk 10,000 steps per day.
Pennsylvania Dutch and German immigrants brought funnel cakes with them. They’re called funnel cakes because the batter flows from a funnel into the hot oil.
The statement of 10k steps (in my case around 6-7km) per day has been refuted by studies. Spending around 10km - 15km (around 6-9 miles per day) a day walking is more significant for your health. But of course 10k steps are better than none at all. That is clear. Greetings from Kiel, Germany.
Even German mustard has multiple variations. From the smooth ones stronger than wasabi to the coarse sweet ones... huge difference, so it's difficult to just say you don't like mustard. Same about ketchup... there's just a big variety.
@@NeinDochOhh sorry, the studies have shown that there is no appreciable health benefit beyond 6000 steps a day. At roughly 12-14k steps a day there is even a slight decrease to long term health due to wear and tear on ligaments and joints, especially in the legs. The 10k steps myth was propagated by a Japanese advertisement for the very first marketed step-counter. There was absolutely NO , NADA, NONE of research done to support that claim. It came straight from the marketing department of that company.
Löwensenf is the best musrarch.
@@gordonzug9418 That depends on the taste. My favorite mustard is “Bautzner Mittelscharf”.
People complaining about food being different while being abroad should immediately get deported to their home country. Experienced it all over the world. So dumb and annoying.
All the cultures of this planet have so much delicious food to enrich your life.
Personally i loved american food. I also loved living and eating in taiwan because their food is also beyond real. So tasty. I've been in so many countries and they all had dishes that just made my mouth water.
Yeah, i don’t get why some people are like „let‘s go to a different country, just so i can do and eat the same things i do at home“
The Berlin beer is "Berliner Weisse" and it is beer with sirup, and the sirup has different colours that change the colour of the beer. The green one is Waldmeister, which is a famous german flavour. Hard to discribe the taste...
In Bavaria are a lot of places where you get pretzels, we actually have many tiny houses on tram stations, that only sell pretzels (in different variations).
Fresh warm Pretzels with a side of compound butter (basicly a salty garlic and parsley butter) is heaven.
'you guys like cabbage?' oh boy, do I have news for you 😂
I bet he would too the way we cook it here.
8:08 These are cheese pretzels.
10:13 We usually don't put as much sugar in our food like in the US.
10:56 Funnel cakes look a lot like Kaiserschmarren but without the raisins. Kaiserschmarren is an austrian dish though and pretty rare to see outside of southern Bavaria.
About the beer: It is true that you usually drink the local lables, but there are a few which are available across the country like Beck's. Many labels are only available in certain regions (especially from smaller breweries) or in certain stores because they are not distributed by the brewery itself. That means that the supermarket or store has to get the beer by themselves which is not viable over a long distance. Beers like this are for example Alpirsbacher (from the Black Forest) or Einbecker (from southern Lower Saxony).
Kaiserschmarrn. Ohne E vor dem N am Ende.
@@barbiturat1562 Dann halt eben ohne E.
Es gibt auch Pfannkuchen, Pfannenkuchen und Pfannekuchen.
What Walter called a "Pfannkuchen" is a pastry traditionally eaten at new year or in the carnival season, but usually you can get it at other times of the year as well. It's a bit like a sugar coated donut but without that hole in the middle and filled with some kind of jam. However it's named differently in different parts of germany which can be quite confusing. In the eastern parts of germany it's usually "Pfannkuchen", in the southern parts "Krapfen" and in the westerns parts it's "Berliner". (That's why some people cuckled when JFK made his famous "Ich bin ein Berliner" quote.) It's absolutly possible to be in a region of germany where they don't get you at all, when you ask for a Berliner. As well there are parts of germany, when you ask for a Pfannkuchen, you will get something in between an american pancake and a french crepe instead of what you expected.
Huh, here up in zhe high North Berliners are considered a New Years food. Possibly because we don't really have carnival.
Comparing it to a donut is a bit misleading as the doughs are completely different. US donuts are a lot more chewy than a Berliner which is fluffy and soft. Funnily enough, the doughnuts they sell in germany, are the same dough as Berliners and are nothing like US doughnuts.
@@shadowfox009x Ah, okay. I wasn't aware they use different dough in the US. But well... Why am I surprised? I only know the donuts here in germany. Learnt something new.
Currysauce isn't just Ketchup with Curry Spice. Currysauce is a tomato sauce with a lot various ingredients like apple sauce sometimes honey and a lot of spices. In Germany we have bad Currywursts with a bad Wurst and an awful curry Ketchup but also very delicious Currywursts with handmade sauce and Wurst.
Sauerkraut is originally made out of cabbage and salt, and with the time it modifies in a barrel. The industrially made Sauerkraut is a quick version and it is not as delicious and digestible as the original one. If it is too sour for you, add a shredded apple and cook it with the Sauerkraut. The dishes differ according to the region. We usually eat it with mashed potatoes, and then either hot liver sausage, hot black pudding, or Eisbein (salted pig feet) Wellfleisch (corrugated meat), or fried sausage (Bratwurst), fried Fleischkäse (meatloaf) or Rippchen (salted ribs), Kassler (salted pork), or a bit of all if you have a large family around the table.
Jägerschnitzel doesn't have much to do with a hunter, but rather a thick breaded slice of hunting sausage (Jagdwurst) is fried like a schnitzel. Hence Jägerschnitzel.
16:08 - The Berliner Weisse originally is a beer, that is too sour to drink it pure, so they put raspberry syrup or woodruff syrup in it. Thats a really tasty and fresh drink.
About Pretzels: Brezeln are not famous in whole germany, mainly in the south parts of it. I like them most with fresh butter or "Obatzda" (like in one comment below).
Restaurants in germany don´t serve tap water, even still water is served in small bottles...
"Jäger" means "Hunter". The drink you mean i called "Jägermeister". A Jägerschnitzel is a "Hunters Schnitzel".
Sauerkraut is a dish that came to be when white cabbage fermented but somehow remained edible. A few generation of adjusting the process with salt and things like bay leaf later, and it had become a very nutrient and healthy staple, but not one universally liked due to its sour taste. It isn't really meant to be eaten alone though, but as a contrast with other types of food with a sweet or strong disposition, such as sausages and bacon. Many adjust the flavor by adding sweet mustard, counteracting the acidic taste of the sauerkraut. The most common sauerkraut dish is the "Sauerkraut Eintopf", as stew with bacon, mashed potatoes and for personal note things like onions, leek, allium and black pepper. Funny side-node: "Eintopf" literally means "one pot", which essentially is what happens here when the dish is thrown together.
Or to go straight back to the 70s, when combining savory dishes with fruit was the Big Thing. Just add pineapple to sauerkraut shortly before you're done with the cooking. It really goes well together and counteracts some of the acidity.
Sailors took sauerkraut with them on sailing ships to fight scurvy. It kept fresh for a long time and had a lot of vitamins. You can survive for months with just bread, water and sauerkraut.
I like Eintopf with lentils, potatoes, carrots and a handful sauerkraut in it.
Yes, we have brezel for breakfast!! Or other shaped 'Laugengebaeck'' which could be a baton (Laugenstange) or a knot (Laugenknoten). The floppy sausage you commented on at the beginning is the traditional sausage in Freiburg, the 'long red one'. Spaetzle are just divine, they are not as dense as noodles or pasta, but much more fluffy if they are made from scratch. You can just toss them in a bit of butter and roast onion, or have them as cheesy Spaetzle - amazing!!!!!! And if you have beer in Freiburg, go for the Rothaus or Waldhaus beer from small Black Forest breweries.
Stilles Mineralwasser is prepared and bottled water with mineral components, so not tap water. Need to get some food now...
@Ryan Wass
8:07 The Bretzel you see there is baked with cheese on top of it, so you will probably like it, as you like to dip it in Nacho Cheese.
15:38 "Berliner Weisse" is a local beer type from Berlin which is served with syrup, in this case raspberry sirup. Without the sirup the beer doesn´t really taste good, but with it its refreshening and therefore usually drank in the summer. The green colored one is woodruff flavoured
The funnel cake reminds me of "Geschnittene Hasen" or "Schneebälle", very popular in the franconian area. Its dough, fried in fat and than coatet with powderen sugar or frostings or chocolate.
Not a fan of them, tbh. They tend to be horrendously dry and fatty.
7:31 Even people of landlocked countries like Switzerland can catch and eat fish, freshwater fish from rivers and lakes. 😉
Yep, same here in Austria!
Exactly, freshwater fish like trout, carp (e.g. as a Christmas diner), whitefish / coregonus (= Felchen) abd others can be found on menues in the south of Germany, Switzerland and Austria, the fish usually caught in nearby rivers or lakes.
The various "Fruchtschorle" drinks -- Apfelschorle, Johannisbeerschorle, Rhabarberschorle and others -- are commonly served cold in the summer in restaurants. Basically, take non-sugared fruit juices from fruits or vegetables that are naturally very sweet or acidic-sweet (apple, European black currant, sweet cherry, rhubarb, mango, lychee), then add sparkly/carbonated mineral water so that the sweetness is diluted but you still taste the fruit. Serve cooled; no ce ice cubes unless it's very hot outside. If a restaurant serves fruit juices but doesnt list "Schorle" on the drinks menu, you can still ask them to mix a "Schorle" for you. You'll rarely find orange juice schorle, I guess because plain orange juice (without sugar added) is not as sweet as, say, apple juice.
There is also a number of "bio label" mixed fruit juices with carbonation available in small bottle in supermarkets, where the carbonation stems from a brief fermentation with yeast, but they're non-alcoholic. They come in all sorts of flavours, including ginger with lime.
"You serve pretzels for breakfast?!?!" The American exlaimed in disbelieve.
That's sweet coming from a country that decided waffles are a good thing to eat for breakfast....
This guy must be in Bavaria. Things like pretzels and Haxe are not that common in other parts of Germany
A pretzel goes everywhere in Germany. Alternatively, pretzel sticks! I don't know of any bakery in Germany that doesn't have something like this...
Americans always mix up Bavaria and Germany. They know Neuschwanstein but never heard of the North Sea coast with its endless tide lands or the heathlands near Lüneburg.
"German food" is more than Haxn and Pretzl.
Funny: I once asked a Chinese colleague what German food he liked most. He answered "Pizza".